1. Preheat oven to 425 degrees F. While oven is heating, fill a big bowl with warm (not hot) water. Stir in a handful of salt until it mostly dissolves. Add chicken breasts to brine for 15 minutes.

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2. Pat chicken breasts dry with paper towels. Rub chicken with olive oil and sprinkle both sides with salt and preferred seasoning. Place chicken in a broiler pan.

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3. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F.

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4. Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.